Butternut-Cauliflower-Coconut Curry

A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Store in an airtight container for three days. To speed up prep, look for pre-cut cauliflower florets in your grocery store’s produce section. Even if you have to prep the cauliflower and cut your own florets, you will only add about five minutes to a 40-minute meatless main.

Ingredients

1 (15-oz.) can unsalted chickpeas, rinsed and drained

3 tablespoons olive oil, divided

1/2 cup frozen green peas, thawed

3/4 cup chopped yellow onion

2 tablespoons minced fresh garlic

2 tablespoons all-purpose flour

1 1/2 tablespoons curry powder

1 cup cubed peeled butternut squash

1 cup fresh cauliflower florets

1 cup diced red potatoes

4 cups unsalted vegetable stock

1 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1 cup light coconut milk

Lime wedges (optional)

How to Make It

Step 1

Preheat oven to 450°F.

Step 2

Place chickpeas on a rimmed baking sheet; pat dry. Add 1 tablespoon oil to chickpeas; toss to coat. Spread chickpeas in an even layer on pan. Bake at 450°F for 30 minutes. Add green peas to pan; bake at 450°F for 5 minutes or until chickpeas and green peas are crisp.